4) Stuffed Castelvetrano Olives (Fried)

​An infamous party snack, the lemony meat filling is something very few can resist.Ingredients

12 oz. (about 40) Castelvetrano olives

3 oz. ground beef

2 oz. ground pork

2 tbsp. grated parmesan

1⁄4 tsp. freshly grated nutmeg

1 egg yolk

1 whole egg

1 lemon, zest finely grated

Kosher salt and freshly ground black pepper, to taste

Canola Oil, for frying

2 tbsp. whole milk

1 1⁄2 cups bread crumbs

1⁄2 cup flour

Directions1) Pit olives by lightly crushing them individually with the flat side of a chef's knife; discard pits, leaving olives as intact as possible. Mix beef, pork, parmesan, nutmeg, yolk, lemon zest, salt, and pepper in a bowl. Divide mixture into forty 1⁄2 tsp. balls. Stuff 1 ball of meat mixture into each olive; press olive around filling to seal.2) Heat 2″ oil in a 4-qt. saucepan until a deep-fry thermometer reads 375°. Whisk whole egg and milk in a bowl. Place bread crumbs and flour in separate bowls. Working in batches, roll olives in flour, dip in egg mixture, and coat in bread crumbs; fry until crisp and filling is cooked through, 3–4 minutes. Using a slotted spoon, transfer olives to paper towels; season with salt.Source : saveur.com

Directions1) Heat ⅓ cup of the oil in a large wide pot over medium heat. Add garlic and cook until light golden, about 2 minutes. Reduce heat to medium-low, add leeks, and cook, stirring often, until very soft but not browned, 15–20 minutes. Add the tomatoes and chicken and beef stocks and stir to mix well. Increase heat to medium-high and bring soup to a boil. Then reduce heat to medium-low to maintain a simmer and continue to cook, stirring occasionally, for 30 minutes.2) Remove the pot from the heat. Add the bread, pushing it into the soup with a wooden spoon until each piece is submerged. Add the basil and stir gently to combine. Cover the pot and set it aside to let the bread soak until completely softened, about 30 minutes.